Prep tip: Use 2 regular muffin pans instead, pressing dough rounds about halfway up sides of each cup.
Berry tartlets with jumbleberry jam
By Chatelaine3
PREP TIME
30 min
TOTAL TIME
50 min
Makes
24 tarts
* PLUS 1 1/2 hours chilling
Say hello to delicious small-batch preserves that take just minutes to make! Our jumbleberry jam makes perfectly delicious bite-sized tartlets for an after-dinner treat
Ingredients
- 2 cups all-purpose flour
- 1 cup cold unsalted butter , cubed
- 1/2 tsp salt
- 1/2 260-g pkg cream cheese , at room temperature
- 1 egg , divided
- 1 1/2 cups jumbleberry jam
- coarse sugar , optional
Instructions
- WHIRL flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
- PREHEAT oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4 in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini- muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4 in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
- FILL each dough cup with 2 tsp jam. Lay star cut-outs on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
- BAKE in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove tarts from pan.
Nutrition (per tart)
- Calories
- 146,
- Protein
- 3 g,
- Carbohydrates
- 14 g,
- Fat
- 10 g,
- Fibre
- 2 g,
- Sodium
- 75 mg.
